Sheet Pan Vegan Chicken & Veggies
This Sheet Pan Vegan Chicken & Veggies is the perfect low-carb weeknight dinner! Ready in less than 30 minutes!
Equipment
Ingredients
- 8 ounces vegan chicken see notes
- 12 ounces broccoli florets
- 1 bell pepper cubed
- 1 red onion cubed
- 3 tablespoons oil I used avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 lemon sliced in rounds
- fresh parsley optional, for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the thawed vegan chicken to one side of the baking sheet and the veggies to the other - spread in an even layer. Drizzle the oil over everything, then sprinkle on the seasoning mix. Place the sliced lemons down the center of the tray. Place in the oven for 15 minutes. Toss everything, then place back in the oven for 10 minutes.
- Remove from the oven, sprinkle with parsley and serve.
Video
Notes
- I used the unseasoned, unbreaded vegan chicken from Daring. If you buy it frozen, it is best to thaw the chicken beforehand. If you don't have time, it will still work from frozen, but you might have some extra liquid on the baking sheet.
- This can be served as-is or over rice.
- The bake time may differ if you use different veggies or vegan chicken.
- Feel free to switch up the veggies depending on what you have one hand - zucchini or cauliflower would be great with this as well!
Nutrition
Calories: 220kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g